Palm Sugar, better known here under the name Malaysian djawa gula, is won by viscous sap from a palm tree to tap, in cooking and then pouring into blocks or discs to cure. The extracted using palm sugar is softer and brokkeliger than ordinary sugar and has a different kind of sweetness than white sugar, also has a salty button. From Thailand to Indonesia is used as a sweetener for a variety of dishes, the Thai species is lighter in color than the Malay or Indonesian. Flavor and color depend on any kind of palm sugar is extracted: date palm, coconut palm, sugar palm, etc.